Ginataang Yellowfin Tuna Recipe is a variety of Ginataan, a creamy and tasty Filipino dish with so many varieties using all sorts of different ingredients depending on what kind of Ginataan is desired, the ingredients are then cooked with coconut milk, or locally known by Filipinos as Ginata. Most forms of Ginataan are served as viands along with rice usually eaten for lunch or dinner. The Ginataan adds a creamy, coconut flavor to the ingredients, which are usually sautéed before they are simmered with coconut milk. The Ginataang Yellowfin is quite easy, quite simple to make, and quite delicious too, once served.
Ginataang Yellowfin Tuna Recipe and Preparation Tips
The ingredients necessary to cook Ginataang Yellowfin Tuna are cut Yellowfin Tuna, salt and pepper, chopped onions, crushed garlic, coconut milk, and cooking oil. Once you’ve gathered the ingredients, you are ready to start cooking Ginataang Yellowfin Tuna.
- The first step to making Ginataang Yellowfin Tuna is to heat a pan with cooking oil, make sure the pan is hot, to prevent the fish from stick on the pan and ruining its look.
- The next step is in cooking Ginataang Yellowfin is to then add crushed garlic in the pan and sauté the garlic until it’s got a golden-brown color to it, be sure to check the sides of the Yellowfin Tuna to ensure that the fish is cooked.
- Afterwards, once the garlic has a golden brown color to it, add the chopped onions into the pan, and sauté it along with garlic, and once the onions turn slightly brown in color, you can then add coconut milk (ginata).
- After that, add some salt and pepper to add taste to the ingredients.
- Once you’re done, the next step in making Ginataang Yellowfin Tuna is to then mix the ingredients gently, and then simmer it until the coconut milk lessens and becomes thick.
- After that, you’re ready to enjoy Ginataang Yellowfin Tuna.
- 1 medium size tambakol (8-10 slices, including the head), about less 1kg
- 1 medium size ginger, sliced
- 2 shallots or onions, sliced
- 2 crushed garlic
- 1 siling panigang (finger chili) whole
- 2 cups of coconut cream (first extraction)
- 1/2 cup of coconut milk (second extraction)
- 1/4 cup vinegar
- 5 pcs mustasa (mustard leaves), optional
- salt and pepper to taste
- Wash the Tambakol thoroughly in running water. Remove the innards like the intestines and gills. Season the fish with salt.
- Layer the Tambakol in a casserole. Put the vinegar, ginger, shallots or onions, garlic, siling pang sigang (finger chili) and coconut milk. Cook on medium to high heat, covered.
- Bring to a boil, about 10 minutes. Pour the coconut cream, simmer for 10-15 minutes.
- Season with salt and pepper. Lay the mustard leaves and cook for 5-7 minutes.
- Serve, share, and enjoy.
If you want a more intense flavor, you may fry the fish first before cooking it with coconut milk. You may also simmer it further to get an oilier sauce.
NO STIRRING PLEASE. You may tilt the casserole back and forth to combine the ingredients. Reason for not stirring is the fish meat may break up when you stir.
4. You may also replace the mustard leaves with malunggay, kangkong (water spinach), sitaw (string beans), sigarilyas (winged beans), or talong (eggplant). If you're not into vegetable, you may omit it.
5. You may also replace the vinegar with 3/4 to 1 cup sliced kamias.